Apple & Rye Bread Pudding
| Ingredients | |||
| 1 | lg | jello, berry blue | |
| 1 | lg | jello, red, any flavor | |
| 4 | cup | water, boiling | |
| 2 | cup | water, cold | |
| 8 | oz | cool whip, thawed | |
| 4 | cup | angel food cake, or pound cake, broken into cubes | |
| 2 | cup | strawberries, sliced | |
| 1/2 | cup | blueberries, optional | |
Directions: | |||
| Dissolve each flavor of jello completely in 2 cups of boing water in separate bowls. Stir 1 cup of cold water into each bowl. Pour into separate 9x13 inch pans. Refrigerate at least 3 hours until firm. Cut into 1/2 inch cubes. Place blue jello cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red jello cubes and then the remaining Cool Whip. Sprinkle blueberries over top if desired. Refrigerate before serving. | |||
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